--REGULAR LOAF--
1 c  Water
2 1/2 c  Wheat bread flour
1 1/4 tb Dry milk
1 ts Salt
1 1/2 tb Butter
1 1/4 tb Honey
1 tb Gluten
2 ts Molasses
1 1/2 ts Fast-Rise yeast *** OR ***
2 ts Active-Dry yeast

LARGE LOAF
1 1/2 c + 2 tb Water
3 3/4 c Wheat bread flour
2 tb Dry milk
1 1/2 ts Salt
2 tb Butter
2 tb Honey
1 1/2 tb Gluten
1 tb Molasses
2 1/8 ts Fast-Rise yeast *** OR ***
3 ts Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is an extra
knead, which gives the yeast and gluten a second chance to create a lighter
loaf. When your first knead cycle is completed, simply reset the machine
and start again. Some manufacturers produce home bakeries with a whole
wheat cycle; if your machine doesnt have one, this start- again method
works as an easy alternative. SUCCESS HINTS: The gluten gives the whole
wheat flour the structure necessary for a good loaf. If your market doesnt
stock wheat gluten, try your local health food store. Remember the extra
knead. Its especially important in 100% whole wheat bread. Because of the
extra knead, us this recipe only on the regular bake cycle.

CALORIES: 125
PROTEIN: 14%
CHOLESTEROL: 3.98mg
CARBOHYDRATES: 73%
SODIUM: 218mg
FAT: 13%